Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [<i>Vigna radiate</i> (L.)] protein isolates and glucose and on structural and physico‐chemical properties of conjugates

Wang, Zhongjiang; Han, Fuzhu; Sui, Xiaonan; Qi, Baokun; Yang, Yong; Zhang, Hui; Wang, Rui; Li, Yang; Jiang, Lianzhou

doi:10.1002/jsfa.7255

Cited by 71 publications

(54 citation statements)

References 50 publications

(81 reference statements)

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“…7 also showed that the H 0 values of conjugates obtained by ultrasound treatment were all significantly (p < 0.05) higher than that of WPI and increased with the increase in reaction time. C. Li, Huang, et al (2014) and Wang et al (2016) also confirmed that the protein-saccharide conjugates prepared by ultrasound treatment exhibited higher H 0 values than native protein. It may because that the cavitation induced by ultrasound treatment could expose some of the hydrophobic groups initially buried in the interior of protein molecules to the surface and thus increase the H 0 of protein (Zhang et al, 2014).…”

Section: Surface Hydrophobicity (H 0 ) Analysismentioning

confidence: 63%

“…1B showed that with the increase of ultrasound power, the DG value increased first and then decreased sharply. The max DG value was obtained at 500 W. Wang, et al (2016) reported that the DG of bean protein isolates (BPI) with glucose increased from 150 to 300 W, but decreased at 450 W. Due to its functions of mechanical mass transfer, heating and cavitation, ultrasound was able to support more energy and free amino groups for the process of graft reaction.…”

Section: Effect Of Ultrasound Power On Graft Reactionmentioning

confidence: 99%

“…This indicates that some of those amino acids groups initially inside the WPI molecule were exposed to the surface (Chen, et al, 2019) and moved towards a more hydrophilic microenvironment (Vivian & Callis, 2001) after glycosylation. C. Li, Huang, et al (2014), C. and Wang et al (2016) reported that the protein-polysaccharide conjugates obtained by both ultrasonic treatment and classical heating showed lower fluorescence intensity compared with that of native protein. They attributed this phenomenon to the shielding effect of the polysaccharide chain bound to proteins.…”

Section: Fluorescence Analysismentioning

confidence: 99%

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Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

et al. 2019

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Effect of ultrasound treatment on whey protein isolate (WPI)-gum Acacia (GA) conjugation via Maillard reaction was investigated. And the physicochemical properties of the conjugates obtained by ultrasound treatment were compared with those obtained by classical heating. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis, high-performance size exclusion chromatography and fourier transform infrared spectroscopy provided evidence on the formation of the Maillard type conjugation. Compared with classical heating, ultrasound treatment could accelerate the glycation reaction between WPI and GA. A degree of graft of 11.20 % was reached by classical heating for 48 h, whereas only 20 min was required by ultrasound treatment. Structural analyses suggested that the conjugates obtained by ultrasound treatment had less α-helix content, higher surface hydrophobicity and fluorescence intensity than those obtained by classical heating. Significantly lower level of browning intensity and significantly higher (p < 0.05) level of solubility (under alkaline conditions), thermal stability, emulsifying activity and emulsifying stability were observed for the conjugates obtained by ultrasound treatment as compared with those obtained by classical heating.

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Section: Surface Hydrophobicity (H 0 ) Analysismentioning

confidence: 63%

Section: Effect Of Ultrasound Power On Graft Reactionmentioning

confidence: 99%

Section: Fluorescence Analysismentioning

confidence: 99%

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Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

et al. 2019

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“…This might be the reason why conjugates showed lower H 0 index results and why a higher degree of glycation caused the index results to reduce more quickly. However, a few studies found that the glycated proteins obtained by classical wet heating or by an ultrasound‐assisted Maillard reaction showed higher H 0 index readings than the control proteins . During incubation and the Maillard reaction there were two effects on H 0 : (i) the incubation exposed hydrophobic groups because the protein was partially denatured by the heating, so H 0 increased; (ii) glycosylation decreased H 0 because the hydrophilic groups of the polysaccharide (or mono, di, or oligosaccharide) were attached to the protein surface and increased the hydrophilic behavior .…”

Section: Resultsmentioning

confidence: 99%

Time effect on structural and functional properties of whey protein isolate‐gum acacia conjugates prepared via Maillard reaction

Chen

Wang

et al. 2019

J Sci Food Agric

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BACKGROUND The functional properties of whey protein isolate (WPI) are sensitive to pH, ionic strength, and temperature. This prevents its application in various food systems and processing technologies. The conjugation of proteins with polysaccharides via the Maillard reaction is an efficient method to improve the functionality of proteins. The purpose of this work was to conjugate gum acacia (GA) with WPI via the dry‐heating Maillard reaction and to investigate the effect of reaction time on the physicochemical and functional properties of WPI‐GA conjugates. RESULTS Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis and high‐performance size exclusion chromatography confirmed the formation of higher molecular weight conjugates. The degrees of glycation for WPI‐GA conjugates incubated for 1, 3, 5, and 7 days were 28.14%, 44.98%, 49.50%, and 51.20%, respectively. The glycation reaction reduced the surface hydrophobicity and fluorescence intensity of WPI significantly (P < 0.05). Functional properties of the conjugates, such as solubility, stability against heat‐induced insolubility, and emulsion properties were all superior to the control WPI. However, a reaction time longer than a day resulted in a high degree of browning and decreased the functionality of the conjugate significantly (P < 0.05). CONCLUSION The results indicated that conjugation of WPI with GA can be a promising way to enhance its functional properties. However, the reaction time suitable for producing conjugates with superior functional properties was not necessarily the highest glycation degree that could be reached. © 2019 Society of Chemical Industry

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“…High temperatures required for roasting can partially denature, aggregate and modify protein structures, including glycation of lysine and free amines, resulting from Maillard reactions (Walker & Kochhar, 1982;Sun-Waterhouse et al, 2014;Wang et al, 2016). Such protein modifications may reduce the potential number of tryptic peptides generated during the protein digestion step, carried out prior to LC-MS/MS, potentially leading to an under-estimation of the relative abundance of these proteins, compared to raw or non-roasted samples.…”

Section: Effect Of Roasting On Protein Composition and Relative Abundmentioning

confidence: 99%

Effect of Processing on Mungbean (Vigna radiata) Flour Nutritional Properties and Protein Composition

Skylas

Molloy²,

Willows³

et al. 2018

JAS

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Pulses are traditionally processed prior to consumption, providing opportunities for modifying nutritional composition, dependant on the type of pulse and method used. In this study, we investigated the effect of whole seed, dehulling (dahl), germination and roasting on changes in mungbean flour nutritional properties, protein composition and relative protein abundance. Processed flours were analysed and compared for protein content, moisture, fat, ash, dietary fibre, total starch and amylose. Significant differences were imparted on dietary fibre content, with roasting and germination increasing the ratio of insoluble/soluble fibre as well as resistant starch. Comparative proteomic analysis resulted in a combined total of 539 protein identifications, searching against the Mungbean reference genome (NCBI Vigna radiata Annotation Release 100). Normalised spectral abundance factors were used as a measure of relative abundance and statistical analysis was applied (Students’ T-Test), where proteins with a p-value of < 0.05 considered significantly different. Processing imparted considerable changes to nutritional composition and should be further exploited for food applications. The comparative proteomic analyses carried out in this study proved useful for investigating the effect of processing on subsequent changes in protein composition and relative abundance.

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Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico‐chemical properties of conjugates

Abstract: Ultrasound-assisted wet heating Maillard reaction between MBPIs and glucose could be a promising way to improve functional properties of MBPIs.

Cited by 71 publications

References 50 publications

Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

Time effect on structural and functional properties of whey protein isolate‐gum acacia conjugates prepared via Maillard reaction

Effect of Processing on Mungbean (Vigna radiata) Flour Nutritional Properties and Protein Composition

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